Zucchini and Onion Gratin
Gourmet Archives

2 pounds zucchini, cut into 1/8-inch slices
2 teaspoons salt
3/4 pound onions, sliced thin
1/4 cup olive oil, plus additional
for oiling gratin pan
1 teaspoon minced fresh thyme,
or 1/4 teaspoon dried
1/3 cup fresh breadcrumbs
1 tablespoon freshly grated
Parmesan cheese

In a colander toss the zucchini with salt, let it drain for 1 hour,
and pat it dry.
In a large skillet cook onions in olive oil over moderate heat,
stirring, for 10 minutes or until they are golden.
Oil a 1/2-quart oval gratin dish lightly with additional olive oil. In it
combine the zucchini, onions, thyme and pepper to taste. Bake the
mixture in preheated 375-degree F. oven, stirring it several times,
for 35 minutes, or until most of the liquid is evaporated.
In a small bowl combine the breadcrumbs and Parmesan, sprinkle
over the zucchini mixture and bake the dish 15 minutes more, or
until the top is golden. Serves 4 to 6.

Featured Archive Recipes:
Julia Child's Zucchini au Gratin
Craig Claiborne's Eggplant au Gratin
Oven-Fried Zucchini in a Crunchy
Parmesan Crust
Zucchini Creole
Zucchini and Yellow Squash with Pesto
 

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